Ranch dressing is long beloved by Americans. It only recently became an international obsession when fans traveling to the states for the World Cup were caught sneaking it home in their carry-on bags. Little did they know how incredibly delicious, versatile, and simple it is to make. With a perfectly balanced combination of fresh herbs and tangy cream, this isn't just ranch, it's Fancy Ranch — and now you can take it anywhere!
Makes about 2 cups
Ingredients
1/2 cup Kewpie mayonnaise
1/2 cup crème fraîche or labne
1 clove garlic, grated
Juice of 1-2 lemons
1 drop of agave nectar
1/2 cup full-fat buttermilk, more or less
1/2 cup minced fresh herbs, such as dill, flat-leaf parsley, or chives
Kosher salt
Instructions
In a bowl, whisk together the mayonnaise, crème fraîche, garlic, lemon juice, and agave nectar. Whisk in the buttermilk, adding more for a thinner consistency or less for a thicker one. Fold in the herb and season with salt. Cover and refrigerate for at least a few hours or up to overnight. Taste and adjust with salt if needed before using.
Find other recipes in our cookbook, Flavors From the Farm.
